Basic Brisket Smoke

gary s · Oct 29, 2013

M H the neat thing about doing a good brisket, is you can't hardly wait to do the next one.

Gary

turnandburn · Oct 29, 2013

I'll smoke to that Gary! ;-)

thatcho · Oct 29, 2013

Amen to that Gary.

mountainhawg · Oct 30, 2013

I'm curious if the high temperature,and wrapping used in brisket smoking would work to tender up venison? Perhaps the lack of fat in the venison would make the venison even tougher cooked that way, but it might be worth the try.

thatcho · Oct 30, 2013

Hmmm. May be onto something.

gary s · Oct 30, 2013

You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.

One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.

Gary

mountainhawg · Oct 30, 2013

gary s said:
You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.

One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.

Gary

I HAVE to try that, thanks Gary! Just so happens I still have two packs of venison steaks from last year.

foamheart · Oct 31, 2013

gary s said:
You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.

One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.

Gary

<chuckles>

That sounds a bunch like my jerky recipe!

gary s · Oct 31, 2013

Probably only difference is time

Gary

lcgc · Oct 31, 2013

MountainHawg said:
I'm curious if the high temperature,and wrapping used in brisket smoking would work to tender up venison? Perhaps the lack of fat in the venison would make the venison even tougher cooked that way, but it might be worth the try.

If you're going to smoke it you MUST inject it. We used to inject ours with Cajun Butter that you buy in a bottle. I won't be as juicy at a brisket or pork shoulder but it's good. If I had to choose between grilling and smoking venison I will grill 99 times out of 100.

We are actually smoking a Blackbuck ham this weekend. I'm nervous about that just because I've never smoked goat.

mountainhawg · Oct 31, 2013

LCGC said:
If you're going to smoke it you MUST inject it. We used to inject ours with Cajun Butter that you buy in a bottle. I won't be as juicy at a brisket or pork shoulder but it's good. If I had to choose between grilling and smoking venison I will grill 99 times out of 100.

We are actually smoking a Blackbuck ham this weekend. I'm nervous about that just because I've never smoked goat.

I can understand the need to inject the venison for smoking and also understand that grilling would be better. I am going to experiment with a venison roast on the grill/smoker this year. That is, IF I can convince my wife that it will be better than cooked in the crockpot loaded with veggies. She loves venison roast that way.

Best of luck with the goat, I would try it, but I am afraid I would not know how to cook it or what it might taste like. (I hope nobody says chicken, LOL)

foamheart · Oct 31, 2013

Cabrito! The favored dish in West Texas for a Quinceañera or Sweet 16 party.

dominicansmoker · Nov 1, 2013

just what i was looking for :)

mountainhawg · Nov 9, 2013

gary s said:
You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.

One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.

Gary

Tried this tonight with some venison steaks from last year. It was very good. I used teriyaki vice soy. Think the soy may be better as I lost the teriyaki flavor a bit to the Worcestershire sauce. My wife told me not to change anything so, I don't know, maybe I won't change it. I marinaded the venison about a 1/2 hour. It turned out tender and juicy. Thanks!

gary s · Nov 9, 2013

I really don't think you can wrong with either one, both are good I would probably use one if I didn't have the other. Glad you liked it and turned out.

Gary

djsmokesupreme · Dec 4, 2013

fretz said:
I noticed that the IT climbed to 144 rather quickly (first 3 hrs) but then leveled off and didn't move even one degree for the next 4-5 hours. I had the integrated meat probe inserted and a seperate meat thermometer as a backup to compare and both were reading within a few degrees of each other. But the possibility still exists that the smoker box temp gauge is incorrect. My smoker was a gift and isn't the best one around. I should probably get an oven temp gauge and put it in the smoke box to verify the temp. I wrapped the brisket in foil for the last hour and the IT then started climbing. I had to take it out at an IT of 179 because my guests were just getting too hungry. It had good flavor and was tender enough but a little on the dry side which I attributed to the fact that the cut of meat had most of the fat trimmed off. My point and question is, I've read about others smoking brisket at 225F and getting the IT to 190. Is wrapping the meat in foil to get the IT up a standard procedure for brisket? If so, at what point should I wrap it?

Actually that temperature plateau is very typical,and so is wrapping it in foil to push through. The foil technique even has a name. It's called the "Texas Crutch". When you hit the plateau for about 1-2 hours, wrap the brisket in foil and continue cooking until the I T get to 175-180. Then take the foil wrapped brisket off the fire, put it, still wrpped, in a cooler for about an hour, and you'll have juicy, tender briskjet at a perfect 190 degrees.

thatcho · Dec 8, 2013

Mmmm, brisket

texassmokin · Feb 7, 2014

Brining or salting a brisket is sacrilege here in Texas. Grab your meet put that fat side up and let it smoke. Rub it with whatever you want sweet spicy just use sugar as your base and salt. So two parts sugaring part seasoned salt the other part a mix of all the special flavors that make it yours. I use ground dried chilies sage thyme mustard cumin and some ground bay leaves and pepper. Good luck just smoke her for as long a a you want at 190-225. Hit it with some water juice or cider vinegar juice combo. Ever now and the. To keep her moist. Then bake it in the oven for an hour or there covered or in a turkey bag. Let it sit for 20- 1 hr and cut and serve. Remembers ross the grain and that the cap is separated by a thin layer of fat.

mskerry · Feb 9, 2014

HELP!!! - I started smoking my brisket at 1:30 this afternoon. It steadily climbed up to 160 degrees internal temp by 6:00, but has since dropped back down to 149 in the past hour. I dd open the smoker up to mop it, will it gain internal temp again soon?

thatcho · Feb 9, 2014

It is in the plateau stage just hold on. May take a couple hours. Oh and leave the door closed u need that steady temp.

Basic Brisket Smoke

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